Introduction: Can a Sauce Be Rich, Meaty, and Perfect for a Family Feast?
Ever dreamed of a pasta sauce that’s hearty, flavorful, and worthy of a leisurely Sunday dinner? Chef John’s Sunday Pasta Sauce is a robust, Italian-inspired masterpiece, combining roasted beef, pork, and chicken with San Marzano tomatoes for a deeply savory, slow-simmered sauce. Perfect for family gatherings, special occasions, or a cozy meal, this sauce elevates any pasta dish. Ready to simmer a pot of Italian comfort? Let’s dive into this soul-warming recipe!
Overview: Why Chef John’s Sunday Pasta Sauce is a Classic
Chef John’s Sunday Pasta Sauce is celebrated for its rich, meaty depth and complex flavors, achieved through roasting and slow simmering. It’s a labor of love that delivers big. Here’s what makes it special:
- Time Requirement: About 30 minutes to prep, 20-30 minutes to roast, 4 hours to simmer.
- Difficulty Level: Moderate—requires roasting and long simmering but is straightforward for home cooks.
- Why It’s Special: The combination of roasted meats, San Marzano tomatoes, and a slow simmer creates a sauce that’s rich, tender, and full of flavor. This recipe yields 10 servings, ideal for large gatherings or leftovers.
Perfect for Sunday suppers, holiday feasts, or any time you want a comforting, restaurant-quality sauce, this pasta sauce is a true crowd-pleaser.
Essential Ingredients
Chef John’s Sunday Pasta Sauce uses a variety of meats and high-quality tomatoes to create its signature depth. Here’s what you’ll need for 10 servings:
- 2 tablespoons olive oil, divided: For roasting meats and sautéing onions.
- 1 (1 inch thick) slice beef shank: Adds rich, beefy flavor.
- 2 pounds pork spareribs: Contributes hearty, savory depth.
- 2 bone-in chicken thighs: Provides a subtle, tender flavor.
- 1 onion, diced: Adds sweetness and depth.
- 1 pinch salt: Enhances onion flavor.
- 6 cloves garlic: Boosts savory, aromatic notes.
- 3 (28 ounce) cans crushed Italian (plum) tomatoes (such as San Marzano): Form the rich, tomatoey base.
- 2 cups water, divided: Thins sauce and deglazes the roasting pan.
- ¼ cup tomato paste: Intensifies tomato flavor.
- ¼ cup freshly grated Parmigiano-Reggiano cheese: Adds nutty, umami richness.
- 2 tablespoons chopped flat-leaf (Italian) parsley: Brings fresh, herbaceous notes.
- 2 teaspoons salt, or to taste: Enhances overall flavors.
- 1 teaspoon ground black pepper: Adds mild heat.
- ¼ teaspoon red pepper flakes: Provides a subtle spicy kick.
Why These Ingredients Matter
- Mixed Meats: Beef, pork, and chicken create a complex, meaty flavor profile.
- San Marzano Tomatoes: Offer a sweet, rich tomato base essential for authentic flavor.
- Roasting: Enhances the meats’ flavor and adds caramelized depth to the sauce.
- Parmigiano-Reggiano and Parsley: Elevate the sauce with umami and freshness.
Substitutions and Variations
- Meats: Use all beef (e.g., short ribs) or pork (e.g., sausage) if preferred, keeping total weight similar.
- Tomatoes: Substitute with high-quality crushed tomatoes if San Marzano is unavailable, but flavor may be less vibrant.
- Vegetarian Option: Omit meats, use vegetable broth instead of water, and add 2 cups sautéed mushrooms or lentils for heartiness.
- Vegan Option: Use vegetable broth, mushrooms, and nutritional yeast instead of Parmesan.
- Gluten-Free: Naturally gluten-free, but double-check tomato paste and canned tomatoes.
- Spicy Sauce: Increase red pepper flakes to ½ teaspoon or add ½ teaspoon chili powder.
- Herb-Infused: Add 1 teaspoon fresh basil or oregano for extra herbaceous flavor.
Step-by-Step Instructions
Making Chef John’s Sunday Pasta Sauce involves roasting meats, sautéing aromatics, and slow-simmering for depth. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 2 tablespoons olive oil, 1 slice beef shank, 2 pounds pork spareribs, 2 bone-in chicken thighs, 1 onion (diced), 1 pinch salt, 6 cloves garlic, 3 (28 ounce) cans crushed San Marzano tomatoes, 2 cups water, ¼ cup tomato paste, ¼ cup grated Parmigiano-Reggiano, 2 tablespoons chopped Italian parsley, 2 teaspoons salt, 1 teaspoon black pepper, and ¼ teaspoon red pepper flakes.
- Preheat the oven to 425°F (220°C).
Tip: Use a large roasting pan to accommodate all meats comfortably.
Step 2: Roast the Meats
- Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan.
- Add 1 slice beef shank, 2 pounds pork spareribs, and 2 bone-in chicken thighs, turning to coat with oil.
- Roast in the preheated oven for 20-30 minutes, until well browned.
Tip: Turn meats halfway through roasting for even browning.
Step 3: Sauté the Aromatics
- Heat the remaining 1 tablespoon olive oil in a large pot over medium heat.
- Add 1 diced onion with a pinch of salt and cook, stirring, until soft and translucent, about 5 minutes.
- Add 6 cloves garlic and cook until fragrant, about 1 minute.
Tip: Avoid browning the garlic to prevent bitterness.
Step 4: Build the Sauce
- Pour 3 (28 ounce) cans crushed San Marzano tomatoes, 1 ½ cups water, and ¼ cup tomato paste into the onion mixture.
- Add the roasted beef, pork, and chicken to the pot.
- Pour the remaining ½ cup water into the roasting pan, bring to a boil, and scrape up browned bits with a wooden spoon. Add this mixture to the pot.
- Stir in ¼ cup grated Parmigiano-Reggiano, 2 tablespoons chopped Italian parsley, 2 teaspoons salt, 1 teaspoon black pepper, and ¼ teaspoon red pepper flakes.
Tip: Scrape the roasting pan thoroughly to capture all the flavorful browned bits.
Step 5: Simmer the Sauce
- Bring the sauce to a simmer, then reduce heat to low.
- Simmer gently for about 4 hours, stirring occasionally, until the meat is tender and the sauce has reduced slightly.
- Transfer the meat to a dish for serving or shred into the sauce, if desired.
- Adjust seasonings to taste.
Tip: Add more water during simmering if the sauce becomes too thick.
Step 6: Serve
- Serve the sauce hot over your favorite pasta (e.g., spaghetti, rigatoni) or use in lasagna.
- Optionally, serve the meats alongside or shred them into the sauce.
Tip: Toss pasta with a small amount of sauce before serving to coat evenly, then top with more sauce.
Assembly: Building the Perfect Sunday Pasta Sauce
Making Chef John’s Sunday Pasta Sauce is all about layering rich, meaty flavors for a cohesive dish. Here’s how to make it shine:
- Roasting Meats: Brown well for maximum flavor depth.
- Aromatics: Sauté gently to build a sweet, savory base.
- Simmering: Cook low and slow to tenderize meat and meld flavors.
- Presentation: Serve over pasta with a sprinkle of Parmesan for a classic Italian look.
Presentation Tips
- Garnish with extra grated Parmigiano-Reggiano and fresh parsley for a vibrant, appetizing finish.
- Serve with crusty bread to soak up the rich sauce.
- Present in a large bowl with pasta for a family-style meal, showcasing the hearty sauce.
Storage and Make-Ahead Tips
Chef John’s Sunday Pasta Sauce is perfect for making ahead and stores well for versatile meals.
- Storage:
- Store sauce (without meat) in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop.
- Freeze sauce in portions for up to 3 months; thaw in the fridge overnight before reheating.
- Store meats separately in the fridge for up to 3 days or freeze with the sauce.
- Make-Ahead:
- Prepare the sauce up to 2 days ahead and refrigerate, reheating before serving.
- Roast meats a day ahead and store in the fridge until ready to simmer.
- Freeze the finished sauce for quick meals, reheating with a splash of water to loosen.
Tip: Freeze in single-serving containers for easy pasta nights.
Recipe Variations
Chef John’s Sunday Pasta Sauce is versatile and easy to customize. Here are some fun twists:
- Sausage Sunday Sauce: Replace beef and pork with 3 pounds Italian sausage for a spicier flavor.
- Vegetarian Sunday Sauce: Omit meats, add 2 pounds sautéed mushrooms or eggplant, and use vegetable broth.
- Gluten-Free: Naturally gluten-free, but double-check tomato paste and canned tomatoes.
- Spicy Sunday Sauce: Increase red pepper flakes to ½ teaspoon or add 1 chopped chili pepper.
- Creamy Sunday Sauce: Stir in ½ cup heavy cream at the end for a creamy tomato sauce.
Conclusion: Savor the Italian Sunday Tradition!
Chef John’s Sunday Pasta Sauce is the dish that brings rich, meaty comfort to every bite. With its tender roasted meats, sweet San Marzano tomatoes, and slow-simmered depth, it’s a perfect sauce for pasta nights, family gatherings, or any occasion calling for Italian warmth. With a bit of time, you can create a sauce that’s as impressive as it is delicious. So, grab your roasting pan, simmer this classic, and enjoy a bowl of Sunday tradition. We’d love to hear how your sauce turns out—share your creations in the comments or on social media!
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Chef John’s Sunday Pasta Sauce
Description
Ever dreamed of a pasta sauce that’s hearty, flavorful, and worthy of a leisurely Sunday dinner? Chef John’s Sunday Pasta Sauce is a robust, Italian-inspired masterpiece, combining roasted beef, pork, and chicken with San Marzano tomatoes for a deeply savory, slow-simmered sauce
Ingredients
Chef John’s Sunday Pasta Sauce uses a variety of meats and high-quality tomatoes to create its signature depth. Here’s what you’ll need for 10 servings:
- 2 tablespoons olive oil, divided: For roasting meats and sautéing onions.
- 1 (1 inch thick) slice beef shank: Adds rich, beefy flavor.
- 2 pounds pork spareribs: Contributes hearty, savory depth.
- 2 bone-in chicken thighs: Provides a subtle, tender flavor.
- 1 onion, diced: Adds sweetness and depth.
- 1 pinch salt: Enhances onion flavor.
- 6 cloves garlic: Boosts savory, aromatic notes.
- 3 (28 ounce) cans crushed Italian (plum) tomatoes (such as San Marzano): Form the rich, tomatoey base.
- 2 cups water, divided: Thins sauce and deglazes the roasting pan.
- ¼ cup tomato paste: Intensifies tomato flavor.
- ¼ cup freshly grated Parmigiano-Reggiano cheese: Adds nutty, umami richness.
- 2 tablespoons chopped flat-leaf (Italian) parsley: Brings fresh, herbaceous notes.
- 2 teaspoons salt, or to taste: Enhances overall flavors.
- 1 teaspoon ground black pepper: Adds mild heat.
- ¼ teaspoon red pepper flakes: Provides a subtle spicy kick.
Why These Ingredients Matter
- Mixed Meats: Beef, pork, and chicken create a complex, meaty flavor profile.
- San Marzano Tomatoes: Offer a sweet, rich tomato base essential for authentic flavor.
- Roasting: Enhances the meats’ flavor and adds caramelized depth to the sauce.
- Parmigiano-Reggiano and Parsley: Elevate the sauce with umami and freshness.
Substitutions and Variations
- Meats: Use all beef (e.g., short ribs) or pork (e.g., sausage) if preferred, keeping total weight similar.
- Tomatoes: Substitute with high-quality crushed tomatoes if San Marzano is unavailable, but flavor may be less vibrant.
- Vegetarian Option: Omit meats, use vegetable broth instead of water, and add 2 cups sautéed mushrooms or lentils for heartiness.
- Vegan Option: Use vegetable broth, mushrooms, and nutritional yeast instead of Parmesan.
- Gluten-Free: Naturally gluten-free, but double-check tomato paste and canned tomatoes.
- Spicy Sauce: Increase red pepper flakes to ½ teaspoon or add ½ teaspoon chili powder.
- Herb-Infused: Add 1 teaspoon fresh basil or oregano for extra herbaceous flavor.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 2 tablespoons olive oil, 1 slice beef shank, 2 pounds pork spareribs, 2 bone-in chicken thighs, 1 onion (diced), 1 pinch salt, 6 cloves garlic, 3 (28 ounce) cans crushed San Marzano tomatoes, 2 cups water, ¼ cup tomato paste, ¼ cup grated Parmigiano-Reggiano, 2 tablespoons chopped Italian parsley, 2 teaspoons salt, 1 teaspoon black pepper, and ¼ teaspoon red pepper flakes.
- Preheat the oven to 425°F (220°C).
Tip: Use a large roasting pan to accommodate all meats comfortably.
Step 2: Roast the Meats
- Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan.
- Add 1 slice beef shank, 2 pounds pork spareribs, and 2 bone-in chicken thighs, turning to coat with oil.
- Roast in the preheated oven for 20-30 minutes, until well browned.
Tip: Turn meats halfway through roasting for even browning.
Step 3: Sauté the Aromatics
- Heat the remaining 1 tablespoon olive oil in a large pot over medium heat.
- Add 1 diced onion with a pinch of salt and cook, stirring, until soft and translucent, about 5 minutes.
- Add 6 cloves garlic and cook until fragrant, about 1 minute.
Tip: Avoid browning the garlic to prevent bitterness.
Step 4: Build the Sauce
- Pour 3 (28 ounce) cans crushed San Marzano tomatoes, 1 ½ cups water, and ¼ cup tomato paste into the onion mixture.
- Add the roasted beef, pork, and chicken to the pot.
- Pour the remaining ½ cup water into the roasting pan, bring to a boil, and scrape up browned bits with a wooden spoon. Add this mixture to the pot.
- Stir in ¼ cup grated Parmigiano-Reggiano, 2 tablespoons chopped Italian parsley, 2 teaspoons salt, 1 teaspoon black pepper, and ¼ teaspoon red pepper flakes.
Tip: Scrape the roasting pan thoroughly to capture all the flavorful browned bits.
Step 5: Simmer the Sauce
- Bring the sauce to a simmer, then reduce heat to low.
- Simmer gently for about 4 hours, stirring occasionally, until the meat is tender and the sauce has reduced slightly.
- Transfer the meat to a dish for serving or shred into the sauce, if desired.
- Adjust seasonings to taste.
Tip: Add more water during simmering if the sauce becomes too thick.
Step 6: Serve
- Serve the sauce hot over your favorite pasta (e.g., spaghetti, rigatoni) or use in lasagna.
- Optionally, serve the meats alongside or shred them into the sauce.
Tip: Toss pasta with a small amount of sauce before serving to coat evenly, then top with more sauce
FAQs
1. Why is my sauce too thick?
If the sauce is too thick, add more water (¼ cup at a time) during simmering to reach desired consistency.
2. Can I use other meats?
Yes, try short ribs, pork shoulder, or meatballs, keeping the total weight around 4 pounds.
3. Is this recipe gluten-free?
Yes, naturally gluten-free, but ensure tomato paste and canned tomatoes are gluten-free.
4. Why is my sauce bland?
Bland sauce may need more seasoning or simmering time. Taste and adjust salt, pepper, or herbs, and simmer longer for deeper flavor.
5. Can I make this ahead?
Yes! Prepare the sauce up to 2 days ahead or freeze for up to 3 months for quick meals.
6. Can I skip roasting the meats?
Roasting adds depth, but you can brown meats in the pot with the onions if short on time.
7. What are the health benefits of this dish?
Meats provide protein, and tomatoes offer vitamins, but this is a rich sauce—enjoy in moderation with pasta.